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Homemade meatloaf cupcakes in white liners, topped with piped mashed potatoes, ketchup drizzle, and chopped chives on a white plate.

Meatloaf Cupcakes

These Meatloaf Cupcakes are the ultimate family-friendly dinner idea — mini meatloaves topped with creamy mashed potatoes, cooked in a muffin tin for faster baking and perfect portions.
5 from 1 vote
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Course: Dinner
Cuisine: American
Keyword: Best meatloaf cupcakes, Easy meatloaf cupcakes, Meatloaf Cupcakes, Meatloaf cupcakes pioneer woman, Meatloaf cupcakes recipe, Meatloaf cupcakes with bacon, Meatloaf cupcakes with bread crumbs, Meatloaf cupcakes with stuffing mix
Prep Time: 20 minutes
Cook Time: 30 minutes
Cooling Time: 5 minutes
Total Time: 55 minutes
Servings: 12 cupcakes
Calories: 220kcal
Cost: $13

Equipment

  • 1 Muffin tin (Standard 12-cup)
  • 1 Large mixing bowl (For combining meat mixture)
  • 1 Potato masher or ricer (For smooth mashed potatoes)
  • 1 Large pot (For boiling potatoes)
  • 1 Ice cream scoop (For even portions)

Ingredients

For the Meatloaf Base:

  • 1.5 lbs Ground beef
  • 1 Egg - Large
  • 0.5 cup Breadcrumbs
  • 0.25 cup Ketchup
  • 1 small Onion - Diced
  • 2 Garlic cloves - Minced
  • 1 teaspoon Salt
  • 0.5 teaspoon Black pepper
  • 1 teaspoon Worcestershire sauce

For the “Frosting”:

  • 2 lbs Russet potatoes - Peeled & cubed
  • 0.25 cup Butter
  • 0.25 cup Milk or cream - Warmed
  • Salt & pepper - To taste
  • 2 tablespoon Chives - Optional garnish

Optional Add-ins:

  • 0.5 cup Shredded cheese
  • 3 Bacon strips - Cooked & crumbled
  • 0.25 cup Bell pepper - Finely diced

For Topping:

  • Extra ketchup - For glazing
  • Paprika - For color
  • Fresh herbs - Garnish

Instructions

  • Peel and cube the potatoes. Boil in salted water until fork-tender (15–20 minutes). Drain and mash with butter, milk, salt, and pepper. Set aside to cool slightly.
    Overhead view of mashed potatoes in a bowl with melting butter, black pepper, and milk being poured in, on a rustic wooden surface.
  • Preheat oven to 375°F. In a large bowl, mix ground beef, egg, breadcrumbs, ketchup, Worcestershire, onion, garlic, salt, and pepper. Don’t overmix. Let rest for 10 minutes.
    Overhead view of raw meatloaf mixture ingredients in a glass bowl, including ground beef, ketchup, egg yolk, breadcrumbs, diced onion, chopped herbs, spices, and diced bell pepper.
  • Spray a 12-cup muffin tin with cooking spray. Divide the meat mixture evenly among the cups. Press down gently to remove air bubbles, leaving ¼-inch space at the top.
    Overhead view of raw meatloaf mixture scooped into a 12-cup muffin tin, with visible diced onions and tomato-based glaze on top, ready for baking on a dark rustic counter.
  • Bake for 20 minutes. Remove from the oven and brush each cupcake with ketchup. Pipe or spoon mashed potatoes on top, add texture with a fork, sprinkle with paprika and herbs.
  • Return to oven for 10–15 minutes until potatoes are lightly golden and the internal temperature of the meat reaches 160°F. Cool for 5 minutes before serving.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition

Serving: 1cupcake | Calories: 220kcal | Carbohydrates: 14g | Protein: 14g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 60mg | Sodium: 380mg | Potassium: 420mg | Fiber: 1.5g | Sugar: 2g | Vitamin A: 350IU | Vitamin C: 8mg | Calcium: 40mg | Iron: 1.8mg